Vegetarian Polka Dot Stew

From TOH--“Here’s a speedy and satisfying version of traditional minestrone soup. The fun polka-dot shapes of the couscous, baby carrots and black beans give this stew its name.” -Teagan O'Toole, Boston, Massachusetts The editor's note states that barley may be used for the couscous. I will likely use broth instead of water.

• Ready In: 30 mins
• Serves: 5

Ingredients

• 2  cups water
• 1  cup israeli couscous, raw
• 2  carrots, sliced
• 1  plum tomato, chopped
• 1⁄4 cup onion
• 1  garlic clove, minced
• 2 (19 ounce) cans  tomato soup (not condensed)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1  tablespoon fresh basil (or 1 teaspoon dried basil)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried marjoram
• 1⁄4 teaspoon pepper
•  shredded parmesan cheese (optional)

Directions

1. In a large saucepan, bring water to a boil. Stir in the couscous, carrots, tomato, onion and garlic. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 10-15 minutes or until tender and water is absorbed.
3. Stir in the remaining ingredients; heat through. Sprinkle with cheese.